(Serves 8 - 10)
- 150 ml red glacé cherries, quartered
- 100 g pecan nuts, roughly chopped
- brandy to cover
Cover cherries and nuts with brandy and soak for at least 6 hours (the longer the better!).
Oven roasted peaches
- 4 peaches
- 50 ml castor sugar
Preheat oven to 200 °C. Halve and stone peaches. Roll in castor sugar and arrange on a baking tray, cut sides down. Roast in the oven for 30 – 40 minutes. (If the pan juices brown, add a little water and lightly cover with a sheet of tin foil.) Allow to cool and remove skins.
- 1 vanilla pod or 7 ml vanilla essence
- 500 ml milk
- 125 ml sugar
- 4 large or 5 small egg yolks
- 5 ml cornflour
- 125 g mascarpone
Cut vanilla pod open lengthwise and open with your finger. Heat milk and pod to boiling point. Beat sugar, egg yolks and cornflour in a separate bowl. Add milk to egg mixture and beat well. Pour mixture into top part of double boiler and stir continuously until custard is thick enough to coat the back of a metal spoon. Remove from heat and allow to cool slightly. Add mascarpone and combine well.
- 1 sponge cake, cut into fingers or broken into chunks
- 125 ml medium cream or full cream sherry
- 100 ml apricot jam
- 250 ml fresh cream
- 15 ml icing sugar
- 125 g mascarpone
- 3 ml vanilla essence
- 4 medium meringues, roughly broken
Line a round glass dish (preferable with a flat base) with sponge cake (or use 8 small bowls). Sprinkle some sherry over and allow to soak through. Top with some jam. Cut peaches into bits and sprinkle some on top (keep some aside for decorating later). Follow with custard. Drain nuts and cherries and sprinkle some on top (keep some aside for decorating later). Repeat layers. Cover with cling wrap and refrigerate. Decorate just before serving: Beat the cream until soft peaks form. Fold in the icing sugar, mascarpone and vanilla. Sprinkle meringue on top of trifle and follow with the cream. Decorate with peach bits, nuts and cherries and spun sugar (if you like) and serve immediately.